摘 要：该研究以“法兰西”西梅为试验材料，贮藏于O2浓度为2%~3%，CO2浓度分别为0%~3%、3%~6%、6%~9%的环境中，研究其对果实硬度、可溶性固形物、可滴定酸含量、抗坏血酸含量、失重率、果皮颜色变化、呼吸强度、细胞膜渗透率的影响，筛选适合西梅气调的CO2浓度，为研发西梅贮藏保鲜技术提供参考。结果表明：与对照（CK）相比，气调处理均在一定程度上抑制了果实硬度及可滴定酸、抗坏血酸含量下降，延缓了果皮颜色变暗和失重率的增加，降低了果实呼吸强度，抑制了细胞膜渗透率上升，延长了货架期，贮藏90 d时，6%~9% CO2处理组能更有效地保持果实硬度，比CK组提高53.88%，可溶性固形物、可滴定酸质量分数分别为18.61%、0.132%，比CK组分别提高了10.58%、42.42%，失重率比CK组的降低了2.32%，且6%~9% CO2处理组显著降低了呼吸强度、延缓了西梅颜色变暗。因此，气调贮藏能够保持西梅果实品质，延长贮藏期，适合西梅贮藏的CO2浓度为6%~9%，同时为研发西梅贮藏保鲜技术提供科学依据。

Abstract: In this paper, the variety "France" was used as experimental material and stored in an environment with O2 concentration of 2-3% and CO2 concentration of 0-3%, 3-6% and 6-9%, respectively, to study its effects on fruit firmness, soluble solids content, titratable acid content, ascorbic acid content, weight loss ratio, peel color change, respiratory intensity, and cell membrane permeability. The CO2 concentration suitable for plum fruit gas regulation was screened to provide reference for developing plum fruit storage and fresh-keeping technology. The results showed that compared with control (CK), air conditioning treatment inhibited fruit firmness, titrable acid and ascorbic acid content to a certain extent, delayed fruit skin color darkening and weight loss rate increase, reduced fruit respiratory intensity, inhibited the increase of cell membrane permeability, and extended the shelf life. After storage for 90 days, The 6%-9% CO2 treatment group could maintain fruit firmness more effectively, which was 53.88% higher than that in CK group, the mass fraction of soluble solid and titrable acid were 18.61% and 0.132%, respectively, which was 10.58% and 42.42% higher than that in CK group, respectively, and the weight loss rate was 2.32% lower than that in CK group. In addition, 6%-9% CO2 treatment group significantly reduced the respiratory intensity and delayed the color darkening of plum fruit. Therefore, air-conditioned storage can maintain plum fruit quality and prolong storage period, and the CO2 concentration suitable for prune storage is 6%~9%. At the same time, it provides scientific basis for developing the storage and preservation technology of plum fruit.

新疆维吾尔自治区重点研发计划项目（编号：2022B02018）